Recipe - Bu Pad Phom Kari (Curried Crab Claws)

1 cup Crab meat
1 tablespoon Garlic; cut or sliced up thinly
2 tablespoon Fish stock
1 teaspoon Phom kari
1 tablespoon Light soy sauce
1 pn Sugar
2 tablespoon Fish sauce
2 tablespoon Shallots; cut or sliced up thinly
2 Spring onions
(scallions/green onions);
cut or sliced up thinly
1 tablespoon Julienned prik yuak

Date: Wed, 08 May 1996 14:42:17 0700

From: "Colonel I. F. K. Philpott" colonel@korat1.vukorat.ac.th
This is a mild curried dish, usually served as a counterpoint to a more
intense curry or garlic dish. It can be prepared with crab claws, or with
a cup of crab meat, or a mixture of crab meat and shrimp. Since it is often
eaten with chop sticks, you might consider removing the meat from the
claws, as this makes it easier for the spice flavours to penetrate and
easier to eat the food. Thai curry powder (phom kari) is unlikely to be
available outside Thailand. Use a mild Indian curry powder instead. Prik
yuak is a sweet green chili, if not available use green bell peppers or
canned jalapenas to taste.

Heat some oil in a wok, and stir fry the garlic and onions. Add the fish
stock, soy sauce and fish sauce, and stir fry the crab until nearly cooked,
then add the remaining ingredients.

Line a serving dish with lettuce and pour the crab over it, garnish with
corinader leaves, lime leaves, and slices of cucumber.

If using crab claws, then steam the crab claws, and combine the remaining
ingredients separately, and reduce them to form a dipping sauce.

This dish is of course served with the usual Thai table condiments, and
personally I like to add quite a bit of prik dong (red chilis in vinegar)
to it.

As always with this type of tropical seafood dish, you can serve it hot, at
room temperature, or chilled.

CHILEHEADS DIGEST V2 #314

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